October 5, 2016

Roasted Squash With Maple-Chili Tahini

Recipe: Kristen Eppich

Kabocha squash gets a sweet and spicy flavor kick from the sauce.


  • 1 2- to 3-lb. kabocha squash
  • 2 tbsp olive oil
  • 1⁄4 tsp ground cumin
  • 1⁄4 tsp ground coriander
  • Salt
  • 1⁄3 cup tahini
  • 1⁄4 cup water
  • 2 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 1 Thai red chili, seeded, finely chopped
  • Freshly ground pepper
  • 2 cups loosely packed arugula


Yield: Serves 6

Prepare And Cook Squash

  1. Preheat oven to 450°F.
  2. Scrub squash well to clean. Using a sharp knife, remove cap of squash like you were carving a pumpkin. Scrape out and discard seeds and pulp.
  3. Score squash skin in 6 places from top to bottom using a sharp knife. Cuts should be about 1⁄4″ deep. Brush inside and outside with oil. Sprinkle inside of squash with cumin and coriander and season whole squash with salt.
  4. Bake 45 minutes or until squash is tender and skin begins to pull away where it has been scored. Reserve.

Make Sauce

  1. Whisk tahini with water until smooth. Stir in vinegar, maple syrup and chili. Depending on thickness of tahini, add 1 to 2 more tbsp of water. Season sauce with salt and pepper.

Assemble And Dress

  1. Pull apart squash and lay pieces on platter. Scatter with arugula and drizzle with sauce.

Donna Griffith


House & Home October 2015


Ashley Denton

Tags: Recipe Squash